• Start by splitting the vanilla bean and scraping out the seeds from one side.
• Put the vanilla seeds into a bowl.
• Pour whole milk and heavy cream into a pot.
• Add the empty vanilla pod (the one half) into the pot.
• Let it come to a boil while you stir it.
• Put cane sugar and egg yolks into the bowl with the vanilla seeds and whisk together.
• Fish out the half vanilla pod from the pot.
• Stir in the pot while slowly and in a thin stream, pouring the heated mixture into the egg mixture.
• Pour everything back into the pot.
• Slowly heat everything while whisking continuously. Do not let it boil, just bring it to approximately 85 degrees Celsius (185 degrees Fahrenheit).
• Remove it from the heat and pour it into a container.
• Place a lid on the container and refrigerate for at least three to four hours.

Ice in a stand mixer with an ice bowl

• Take the ice-cold "ice machine bowl" out of the freezer and attach it to the stand mixer.
• Pour the chilled ice cream mixture into the bowl.
• Let the mixer churn it into a creamy soft serve.
• After this, you can either eat the ice cream immediately or put it in a container and freeze it. Take it out 15 - 30 minutes before serving for a perfectly creamy consistency. Enjoy!

Ice in an ice cream maker

• Pour the ice cream mixture into the ice cream maker and let it run on a standard program. It typically takes 45 minutes.
• Put the ice cream in a container and freeze it unless you eat it right away.

Ice without an ice cream maker

• Place the bowl in the freezer.
• Every 10 minutes for the first hour, take the bowl out of the freezer and stir it as well as you can.
• After about 1 hour, the ice cream is ready.